Cashew Chicken

We love Chinese food! We have been eating so much of it that I have been buying chopsticks and take out boxes at the restaurant supply store! Yes, it is more fun to eat out of take out boxes! :o) So, here is my version of cashew chicken… I’m pretty proud of it!

1 egg white

1 Tablespoon cornstarch

1 Tablespoon soy sauce

1 pound cubed chicken breast (boneless, skinless)

Mix egg white, cornstarch and soy sauce. Add chicken and stir to coat. Let stand 15 minutes.

Prep veggies and sauce while chicken sits.

Sauce:

1/4 cup chicken broth

1 teaspoon sugar

1 teaspoon cornstarch

1 Tablespoon soy sauce

Veggies:

1/2 cup onion, cut into bite-sized pieces

1 cup bell pepper, cut into bite-sized pieces

2-3 carrots, sliced

2-3 ribs celery, sliced

1 can sliced water chestnuts, drained

1/2 cup whole cashews

1/4-1/2 teaspoon crushed red pepper flakes

Drain chicken in strainer. Heat 2 Tablespoons of sesame oil in large skillet. Stir fry chicken until it turns white. Add veggies and stir-fry until chicken is cooked through and veggies are crisp-tender. Add cashews and water chestnuts. Cook until chestnuts are heated through. Add crushed red pepper flakes. Stir fry for about 30 seconds.

Whisk together the sauce ingredients and pour into stir-fry. Stir until thick and bubbly. Remove from heat and serve over rice.